Instructions

Preheat your oven to 100°C. Put a large saucepan of water with a pinch of salt on to boil for the broccoli. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Slice each mushroom into about four pieces. Roughly chop the parsley (stalks and all).

Add the broccoli to the pan of boiling water and simmer until just cooked, 3-4 mins. Once cooked, drain in a colander and keep to the side. TIP: Don't worry about it going cold, it will be warmed up in the sauce later!

Meanwhile, heat a glug of oil in a large frying pan over medium-high heat. Once hot, add the gnocchi and fry until crispy around the edges, about 8 mins. TIP: Cook the gnocchi in batches if your frying pan is not big enough to cook it all in a single layer (you want it brown and crispy). Once cooked, transfer the gnocchi to a lined baking tray and place on the middle shelf of your oven to keep warm. Keep the pan!

Heat another splash of oil in your now empty frying pan over high heat. Add the shallot and pancetta and cook, stirring, until the pancetta has browned and the shallot is soft , 4 mins. Add the mushrooms and fry until they are soft and browned, 5 mins. Finally, add the garlic, stir together and cook for 1 minute more.

Add the water (see ingredients for amount) and a pinch of pepper to your frying pan. Allow to simmer over medium heat until the water has reduced, 8-10 mins.

Once reduced, stir the crème fraîche into the sauce. Add in the gnocchi and broccoli and give it all a good stir, making sure everything is nicely warmed through. Taste for seasoning and add some salt and pepper if necessary. Divide the gnocchi between your bowls, sprinkle over the cheese and top with parsley. Enjoy!

Look at what you’ve created! Feels good, doesn’t it? Did you know, when you accomplish a task, your brain gets a little boost? The pride you’re feeling is a direct result of that. Now grab a fork and enjoy!